Another must-try: Angeline’s

We are just on a roll lately with restaurants. Last weekend, Mike and I went to dinner with our friend Coulter, and we decided to try a new place in downtown Berkeley, Angeline’s Louisiana Kitchen. For some reason I had the impression that it was going to be more of a fast-casual type of place, but it turned out to be more like fancied-up New Orleans cuisine. We loved it.

I wish I had more than grainy iPhone photos of the food, but it was really dark in there. I had the gumbo, which was definitely the best I’ve had. Not terribly attractive, but it had a richness of flavor that I can imagine is hard to recreate.

Coulter had the fried chicken with mashed sweet potatoes. I was lucky enough to try a bite.

But the creme de la creme was the side of macaroni and cheese. It was incredibly rich and creamy, with crunchy parmesan breadcrumbs on top.

We were totally stuffed, but we made room for dessert — bananas foster bread pudding with rum-caramel sauce. I’ve never had bread pudding quite like it. It came in a block, kind of like the texture of cold polenta, but seared and caramelized like bananas foster. Didn’t get a picture of that, but highly recommend!

Bacon corn hash

It’s been a while since I’ve seen a recipe on Smitten Kitchen and been like ohmigodihavetomakethatrightnow! But this definitely fell into that category. You’ve got to love a 5-ingredient recipe, and especially one that involves bacon and an oozy egg yolk on top.

I pretty much followed her instructions to the letter. The only thing I changed was to add about half a chopped onion — it seemed wrong to make a hash without onion — and a chopped, seeded jalapeno.

I was very excited to finally use this technique for scraping corn off the cob.

The corn I got at the grocery store was surprisingly good. It costs a little more here than it does in Iowa, but it was worth it. Since we’re having what’s close to a real summer here, weatherwise, I was craving corn on the cob even before this recipe came along.

Mike and I both loved how this recipe turned out. It’s great for those breakfast-for-dinner nights. I’ll let the pictures speak for themselves.